6 Servings
vegetable oil spray
24 ounces boneless chicken breasts, skinned
4
slices whole wheat bread
3/4 teaspoon garlic powder
6 tablespoons grated Parmesan
cheese
1 1/2 tablespoons finely chopped parsley
1/2 teaspoon thyme
1/2 cup
nonfat buttermilk
2 tablespoons margarine, melted
1 1/2 teaspoons paprika
Preheat oven to 450F. Lightly spray a rectangular baking sheet and a rectangular
cake-cooling rack of a slightly smaller size with vegetable oil. Place rack onto
baking sheet. Set aside. Rinse chicken, pat dry and set aside.
In a blender,
process bread into fine crumbs. Pour crumbs into a shallow bowl. Add garlic powder,
paprika, cheese, parsley and thyme. Stir, mixing well. Pour buttermilk into a shallow
bowl. Dip chicken into buttermilk, shake off excess liquid and then dredge in crumbs.
Place chicken on prepared rack. Drizzle each with a teaspoon melted margarine. Bake
15 minutes; turn chicken over and bake 10 minutes more, or until done.
Amount Per Serving
Calories 306 Calories from Fat 132
Percent Total Calories
From:
Fat 43% Protein 42% Carb. 15%
Nutrient Amount per Serving Value
Total Fat 15 g 23%
Saturated Fat 4 g 21%
Cholesterol 83 mg 28%
Sodium 315 mg 13%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 2%
Sugars 0 g
Protein 32 g
Vitamin A 14% Vitamin C 2% Calcium 0% Iron 12%
